French Potato Salad With Fennel Vinaigrette #5FIX |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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5-Ingredient Fix Contest Entry. Quickly-cooked diced potatoes and a warm vinaigrette combine with the anise-y crunch of bright fennel in a main course salad . It's easy to put together and loaded with flavor. Instead of oil-and-vinegar bottled dressing, try bottled raspberry vinaigrette as an alternate. Both are great. Ingredients:
20 ounces simply potatoes diced potatoes with onion |
1 fennel bulb, with top leaves attached |
3/4 cup olive oil, and vineger dressing plus one extra tablespoon |
12 ounces cooked lobster meat, diced |
2 extra-large hard-cooked eggs, diced |
Directions:
1. Cook potatoes in a lightly greased skillet, according to package directions, until tender. Cool slightly and add to a salad bowl.
2. Cut fennel bulb in half, then dice. Discard stalks and chop 2 tablespoons of feathery tops. Fold into potatoes, add lobster and combine.
3. Heat vinaigrette in a small saucepan to a high simmer. Remove from heat. Add fennel tops. Pour half the vinaigrette over potato salad. Toss gently until coated. Arrange eggs over top. Drizzle with remaining vinaigrette. Serve warm.
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